Chunky oatmeal chocolate nut cookies are the ultimate homemade treat—hearty, chewy, and packed with texture. These cookies combine the rustic charm of rolled oats with the indulgence of chocolate chips and the satisfying crunch of chopped nuts. Each bite delivers a balanced blend of sweetness, nuttiness, and a hint of salt, wrapped in a golden-brown exterior that’s slightly crisp at the edges and soft in the center.
Perfect for sharing, gifting, or enjoying with a warm drink, these cookies are a celebration of comfort and flavor. Their uneven, chunky appearance speaks to their homemade authenticity, and the generous mix-ins make them feel like a complete snack. Whether you’re baking for a crowd or preparing a batch for the week, these cookies offer a reliable and rewarding experience. They’re easy to make, adaptable to different preferences, and store well without losing their appeal.
The oats provide a chewy base and a subtle nutty flavor, while the chocolate chips melt into pockets of sweetness. The nuts—whether walnuts, pecans, or almonds—add crunch and depth. A touch of cinnamon or vanilla rounds out the flavor profile, making these cookies both familiar and irresistible. They’re also forgiving: you can tweak the ratios, swap ingredients, or add extras like dried fruit or seeds without compromising the overall result.
INGREDIENTS:
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins:
- 2 cups rolled oats
- 1½ cups semi-sweet chocolate chips
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- Optional: ½ cup shredded coconut or dried cranberries
INSTRUCTION:
Step 1: Prepare the Dry Ingredients In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This ensures even distribution of leavening agents and spices, which helps the cookies rise and develop flavor.
Step 2: Cream the Butter and Sugars In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy. This step incorporates air into the dough and creates a smooth, creamy base. Use a hand mixer or stand mixer on medium speed for about 2–3 minutes.
Step 3: Add Eggs and Vanilla Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should be glossy and slightly thickened.
Step 4: Combine Wet and Dry Ingredients Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or by hand until just combined. Avoid overmixing, which can lead to tough cookies.
Step 5: Fold in the Oats, Chocolate, and Nuts Using a spatula or wooden spoon, fold in the rolled oats, chocolate chips, and chopped nuts. If using coconut or dried fruit, add them now. The dough will be thick and chunky, with visible pieces of oats and mix-ins.
Step 6: Chill the Dough (Optional but Recommended) Cover the bowl and refrigerate the dough for 30–60 minutes. Chilling helps the cookies hold their shape during baking and enhances the flavor.
Step 7: Preheat and Prepare Baking Trays Preheat your oven to 350°F (175°C). Line baking trays with parchment paper or lightly grease them. Scoop out portions of dough (about 2 tablespoons each) and roll into rough balls. Place them on the tray, leaving space between each for spreading.
Step 8: Bake to Perfection Bake for 12–15 minutes, or until the edges are golden and the centers are just set. The cookies will continue to firm up as they cool. For crispier cookies, bake a minute or two longer; for softer centers, remove them as soon as the tops lose their shine.
Step 9: Cool and Serve Allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack. Serve warm for gooey chocolate or let them cool completely for a firmer texture. Store in an airtight container once cooled.
SERVINGS:
This recipe yields approximately 30 medium-sized cookies, depending on the size of each scoop. They’re perfect for sharing at gatherings, packing into lunchboxes, or storing for quick snacks throughout the week. The cookies stay fresh for up to 5 days at room temperature and can be frozen for up to 2 months.
NOTE:
- Butter Matters: Use real unsalted butter for the best flavor and texture. Margarine or oil substitutes may alter the consistency and taste.
- Sugar Balance: Brown sugar adds moisture and depth, while granulated sugar contributes to crispness. You can adjust the ratio slightly based on your preference for chewy vs. crunchy cookies.
- Oats Selection: Rolled oats provide chew and structure. Avoid quick oats, which can make the cookies too soft or mushy.
- Nut Options: Walnuts offer a mild bitterness that balances the sweetness, while pecans add buttery richness. Toasting the nuts before adding enhances their flavor.
- Chocolate Choices: Semi-sweet chips are classic, but dark chocolate chunks or white chocolate can be used for variation. Avoid milk chocolate if you prefer a less sweet cookie.
- Mix-In Flexibility: Feel free to add sunflower seeds, flaxseeds, or chopped dried apricots for a more wholesome twist. Just keep the total mix-in volume around 3 cups to maintain dough integrity.
- Dough Texture: The dough should be thick and slightly sticky. If it’s too dry, add a tablespoon of milk. If too wet, chill longer or add a tablespoon of flour.
- Baking Tips: For evenly baked cookies, rotate the tray halfway through baking. If baking multiple trays, stagger them and switch positions midway.
- Storage Advice: Store cookies in a sealed container with a slice of bread to maintain softness. For crisp cookies, store uncovered in a dry place.
- Freezing Instructions: Freeze dough balls on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 2–3 minutes to the baking time. Baked cookies can also be frozen and thawed at room temperature.
- Presentation Ideas: Stack cookies on a decorative plate or wrap in parchment paper bundles tied with twine for gifting. They also look great arranged in a cookie jar or tin.
- Serving Suggestions: Pair with cold milk, hot cocoa, or spiced tea. For dessert platters, serve alongside fruit slices or yogurt dip.
- Kid-Friendly Version: Reduce nuts or chop finely for easier chewing. Use mini chocolate chips and shape smaller cookies for little hands.
- Mindful Enjoyment: These cookies are rich and satisfying, so enjoy them slowly. The combination of textures—from chewy oats to melty chocolate—makes each bite a layered experience.
- Cultural Inspiration: Oatmeal cookies have roots in traditional American baking, often passed down through generations. This version adds a modern twist with chocolate and nuts, honoring both heritage and innovation.
- Batch Scaling: To double the recipe, multiply all ingredients by two. For large batches, mix in stages to maintain consistency.
- Garnish Options: For a festive touch, drizzle with melted chocolate or sprinkle with sea salt flakes after baking.
- Serving Temperature: These cookies are delicious at room temperature but can be warmed slightly for a softer bite. Avoid microwaving for too long, as it may dry them out.